Grilled Oysters Rangoon
Instead of classic Crab Rangoon, we put the creamy filling on top of meaty North Carolina oysters and crowned them with a crispy pork and sesame crunch!
Ingredients
24 fresh NC oysters, shucked (we got ours from A’Nets Katch in Knightdale)
4 ounces vegetable cream cheese, softened
4 tablespoons minced green onion, divided
1 tablespoon soy sauce
1 teaspoon Worcestershire sauce
2–3 cloves garlic, minced
1 teaspoon sugar
Salt and pepper
½ cup crushed pork rind crumbs
1 tablespoon butter, melted
1 teaspoon Old Bay seasoning
1 tablespoon toasted sesame seeds
Rock salt
Chili crisp sauce
Directions
Cream together cheese, half the onion, sauces, garlic, sugar, salt and pepper until smooth.
Combine pork rind crumbs with butter, seasoning and sesame seeds.
Heat grill to high (or oven to 400 degrees). Put a layer of rock salt on a grill-safe pan.
Nest oysters into the salt. Divide cream cheese mixture on top of the oysters and top generously with the crumb mixture.
Grill oysters with lid closed over high heat for 6–8 minutes until topping melts and crumbs are golden.
Garnish with remaining onion and top with a bit of chili crisp. Serve while warm.
Recipe Courtesy Of
Culinary Adventurist Wendy Perry is a home economist, blogger and NC food artisan. (WendyPerry.com)
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